Wednesday, October 01, 2008

If You Like Pina Coladas Chicken Enchiladas...

It's been a busy week down here in Texico...Justin's Dad and Step-Mom drove in from Virginia (Yes, drove!) on Friday afternoon and spent the weekend with us. We had a great time! I'll post about their visit a bit later.

On Saturday night, we were tired from our day-trip up to Fredericksburg, TX (they drove from Fredericksburg, VA and ended up visiting Fredericksburg, TX!) and didn’t want to go out to eat. So, I volunteered to make Chicken Enchiladas…it wasn’t until everyone was excited about eating said Chicken Enchiladas that I realized I had only made them once and they weren’t too good…yikes!

So, on to CookingLight.com I ventured, per usual. I found three recipes that looked good and combined what I liked from each one until I had a recipe I thought would be yum…and it WAS! So super easy and so super delicious!

Chicken Enchiladas
3 large boneless, skinless chicken breasts, cut into small pieces
1 medium onion, diced
1 green pepper, diced
1 red pepper, diced
3 cloves garlic, minced
Red. Sodium Taco Seasoning (such as Ortega or Old El Paso)
½ pkg of Red. Fat Cream Cheese (I used Neufchatel b/c it’s what I had, but I know some people don’t like it)
1 Cup Salsa
1½ Cans Reduced Sodium Enchilada Sauce(I only used had one can on hand and I was wishing there was a bit more sauce when I ate it. If you only have one can, it’s great! If you have more, use it!)
Approx. 10-12 Tortillas (depends on the size of your dish)
1 Cup Shredded Cheddar or Mexican Blend Cheese
Diced Tomatoes, Red Onions, Lettuce, Green Onion and Sour Cream for toppings

Preheat oven to 350º. Lightly coat a casserole dish with cooking spray.

Heat large skillet to Med/Med-High. Spray with Cooking Spray and add chicken. Sauté for about 2-3 minutes then add taco seasoning (enough to coat all of the chicken). Continue to cook the chicken for about 5 more minutes, until a little over halfway done. Add garlic, onions and peppers to the same pan. Sauté all together until onions become translucent, about 3-4 minutes.

Add cream cheese to the chicken and veggie mixture. Stir until melted and combined. Then add salsa. Remove from heat.

Soften tortillas in the microwave, about 25-30 seconds for 12 tortillas. Spoon a little less than ¼ cup of the chicken/veggie mixture into the center of the tortilla. Roll tightly and place seam-down in casserole dish. Continue with remaining tortillas and mixture, tightly packing them together in the dish.

When finished, pour enchilada sauce over the tortilla rolls and top with shredded cheese of your liking. Bake 25-30 minutes, until cheese is nice and melty and starts to get golden brown.

Top with the usual taco-ish toppings. I thought they were awesome...but I drank about 4 margaritas while cooking them so maybe that's why! ;) But seriously, they were so good! And pretty healthy, for chicken enchiladas at least!

Makes 10 Servings....

Calories 324
Total Fat 10 g
Protein 29 g

1 comment:

Mom said...

OMG...these look fabulous! I'm sooo proud of you! Any idea what the calorie count is?